Greek Lentils ("Fakes")
An easy, but flavorful Greek dish full of spices and vegetables. Serve as a side dish to a Greek meal, or as a vegetarian main dish.
Ingredients
- 1 teaspoon ground cumin, see Notes
- 1 tablespoon smoked paprika, hot or mild
- 2 teaspoons sweet paprika
- 1 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 2 teaspoons curry powder, hot or mild
- 1 tablespoon sumac
- 1 teaspoon Aleppo pepper, optional
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 1 cup carrots, chopped or sliced
- 1 cup celery, chopped or sliced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger root, grated on a zester
- 1 cup crushed tomatoes
- 3 tablespoons tomato paste
- 8-9 cups low sodium vegetable stock, or chicken or beef stock
- 2 cups lentils, rinsed well
- 2 dried bay leaves
- 1 tablespoon fresh oregano leaves, or 1 teaspoon dried Mediterranean oregano
- kosher salt or sea salt, to taste
- 2 tablespoons cilantro, or Italian parsley, chopped
Instructions
- In a small bowl, mix the cumin, smoked and sweet paprika, pepper, ginger, allspice, curry powder, sumac, and Aleppo pepper (if using). Set aside.
- Heat the oil in a Dutch oven, or other large pot, over medium heat. Once hot, add the onion, carrots, and celery. Season with a pinch of kosher salt. Cook, stirring often, until softened, approximately 2 to 3 minutes.
- Turn the heat down to low, add the garlic and ginger, and stir constantly for 30 seconds.
- Add the spice mixture and stir until fragrant, approximately 3 to 5 minutes.
- Add the crushed tomatoes and tomato paste. Cook, stirring often, for about 3 minutes.
- Add 6 cups of the stock. Increase the heat to medium-high. Taste for any seasoning, especially salt, and adjust as preferred. You will want to taste before simmering because the lentils will be absorbing this liquid. You want it to be flavorful.
- Add the lentils, bay leaves and oregano; stir. Place the lid on the pot, about an inch slightly askew. With the heat still on low, cook the lentils until tender and the mixture has thickened and the lentils are soft, approximately 30 to 35 minutes. Some lentils need more cooking time; adjust as needed. If it is too thick for your liking, add more stock as desired. If the sauce is too thin, remove the lid and cook for another 5 to 10 minutes.
- Taste and adjust seasonings again if needed.
- Sprinkle with cilantro.
- Serve warm with pita bread.
Notes
You can toast and grind cumin seeds instead of using pre-ground. Use the same amount.
The Nutrition chart was calculated with low-sodium vegetable stock and 1 teaspoon kosher salt.
Nutrition Facts
Greek Lentils ("Fakes")
Amount per Serving
Calories
236.58
% Daily Value*
Fat
2.96
g
5
%
Saturated Fat
0.42
g
3
%
Polyunsaturated Fat
0.68
g
Monounsaturated Fat
1.54
g
Sodium
445.69
mg
19
%
Potassium
632.81
mg
18
%
Carbohydrates
40.91
g
14
%
Fiber
7.57
g
32
%
Sugar
6.66
g
7
%
Protein
13.45
g
27
%
Vitamin C
11.53
mg
14
%
Calcium
60.26
mg
6
%
Iron
4.51
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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